1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Grapefruit moelleux

Name: Grapefruit moelleux
Prep time: 47 min
Cook time: 20 min
Total time: 1 h 7 min
Yield: 40 pieces
Cuisine: French
Ingredients: 200 g caster sugar; 1 grapefruit; 90 g noisette butter; 200 g egg; 50 g cream; 100 g flour; 2 g baking powder; 20 g candied grapefruit peel; 10 g Pearl sugar

The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.

69 K 4/5 (5 reviews)488512

Duration

1 hour 7 min.

Difficulty

Easy

Last modified on: March 24^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 40 pieces, you will need:

1 200 g caster sugar
2 1 grapefruit
3 90 g noisette butter
4 200 g egg ( How to... )
5 50 g cream
6 100 g flour
7 2 g baking powder
8 20 g candied grapefruit peel (optional)
9 10 g Pearl sugar (optional)
Total weight: 985 grams

Times for this recipe

Preparation

35 min.

Resting

15 min.

Cooking

20 min.

All in all

1 hour 7 min.

Preparation 35 min.

Resting 15 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - ⌛ 2 min.

Whisk together the sugar with the zest and 200 g egg.

Stage 3 - ⌛ 2 min.

Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - ⌛ 3 min.

Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - ⌛ 1 min.

Mix again.

Stage 6 - ⌛ 1 min.

Pour in 90 g noisette butter.

Stage 7 - ⌛ 1 min.

Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - ⌛ 7 min.

Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - ⌛ 20 min.

Bake for about 20 minutes (for smaller cakes).

Stage 10 - ⌛ 15 min.

Leave to cool on a wire rack.

Stage 11 - ⌛ 5 min.

For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - ⌛ 5 min.

If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.

Remarks

This moist cake can be made with other citrus fruits: orange, lemon, lime...

Keeping: Several days in the fridge, covered with plastic film.

Source: Based on a recipe by Gaëtan Paris.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	43 g RDI=17 %	13 g RDI=18 %	250 kcal RDI=13 %	1,049 kJ RDI=13 %
Per piece	1 g RDI=2 %	10 g RDI=4 %	3 g RDI=5 %	61 kcal RDI=3 %	258 kJ RDI=3 %
Whole recipe	40 g RDI=62 %	431 g RDI=163 %	131 g RDI=180 %	2,461 kcal RDI=123 %	10,305 kJ RDI=123 %